Keto/Low carb ways to cook Venison?

Shadowmf023

So I've got about a freezer full of venison (lean meat, it was supposed to be dried and made jerky of) and I was wondering if any of you had ideas on how to cook it besides drying.

A low carb or keto marinade recipe would also be nice, and I can make kebabs from them. Any ideas?

nicsflyingcircus

I just love to pan fry venison with lots of butter and a few (cause carbs, blah) onion slices. Otherwise, stews and cooking the meat in a braising liquid would be good choices.

kpk54

My Mother used to can venison. It was delicious. I don't recall her process but am sure google will be of help with that. Might help in minimizing the "freezer full".

LowCarbInScotland

I just had some delicious venison and pork salami from the deli! Though you probably dont want to get that complicated with it

Venison needs a nice hot sear and tastes best rare to medium rare. I like to use goose fat to sear lean meat, it takes high temps really well and makes it even juicier on the inside with a nice crispy crust on the outside. Add a big knob of butter on top and your fat should be covered.

RowdysLady

We love that here but we often make ground meat and sausage out of it. If you save or buy pork lard you can grind it up with sausage spices or with just the lard to make the most delicious ground meats. I also love it in chili (ground or cubed) and in stews. I also pound the heck out of steaks with a little Tony's and fry it up. I use Carb quick if I want it breaded but it doesn't have to be breaded. If I marinade I use salt, pepper, Tony's, balsamic, olive oil, Worcestershire, and a little spicy mustard. Deer on the grill is fantastic! Anything I do with beef or pork I do with deer. We completely process our own here on the ranch but you can have it done too. We purchased a very reasonable grinder online and next up, a slicer so we too can slice it thin enough for jerky!

Shadowmf023

RowdysLady wrote: »

We love that here but we often make ground meat and sausage out of it. If you save or buy pork lard you can grind it up with sausage spices or with just the lard to make the most delicious ground meats. I also love it in chili (ground or cubed) and in stews. I also pound the heck out of steaks with a little Tony's and fry it up. I use Carb quick if I want it breaded but it doesn't have to be breaded. If I marinade I use salt, pepper, Tony's, balsamic, olive oil, Worcestershire, and a little spicy mustard. Deer on the grill is fantastic! Anything I do with beef or pork I do with deer. We completely process our own here on the ranch but you can have it done too. We purchased a very reasonable grinder online and next up, a slicer so we too can slice it thin enough for jerky!

We have a meat grinder and a dehydrator (for making jerky). Ground meat was one of the ideas me and my brother came up with!

The venison we have was from game my brother shot during hunting season. He asked the butcher to make it up into meat for jerky and sausage. (So we have plenty of sausage - enough for the year in fact!)

The only bad thing is, the packaging is large, the dehydrator is small, and not all the meat will fit in. So we are looking for ideas on what to do with the rest without defrosting too many times.